Braised Saddleback Pork Cheeks in Porter Beer with Creamed Carrots
12 Saddleback pork cheeks
1 Large onion – Peeled and roughly cut into 3cm sized pieces
3 Carrots – Peeled and roughly cut into 3cm sized pieces
1 Garlic bulb – cut in half
2 Braeburn apples – cut into quarters
1 Bottle porter style beer
(Put all the above ingredients in a large sealable container and cover with the porter beer, place in the fridge over night)
150 Ml rapeseed oil
2 Litres Chicken stock
1 litre Brown veal stock
1 Sprig of fresh sage
2 Fresh bay leaves
- Remove all the ingredients from the porter beer and drain off all the beer.
- Seal the marinated pork cheeks in the rapeseed oil in a thick bottomed shallow sauce pan until lightly coloured all over.
- Remove the coloured pork cheeks and place in a colander over a bowl to remove any excess oil. Then place the pork cheeks into a large thick bottomed saucepan.
- Add the prepared cut vegetables to the shallow sauce pan and colour until golden brown.
- Add the sprig of sage and the bay leaves.
- Add the porter beer marinade to the coloured vegetables and reduce the beer by three quarters.
- Add the deglazed vegetables to the pork cheeks in the saucepan.
- Cover the pork cheeks and vegetables with the chicken stock and veal stock.
- Place the saucepan on a medium heat and bring it up to the boil, then simmer very gently for 2 ½-3 hours.
- When the pork cheeks are tender to the touch, remove them from the stock and put aside in a shallow tray.
- Pass the pork stock through a fine sieve into a thick bottomed sauce pan and return to the stove.
- Bring the pork stock to the boil and simmer gently until the stock is a gravy consistency.
- Return the pork cheeks to the pork gravy to keep hot.
1.5 Kg English carrots – Peeled and finely sliced
150 g Shallots – Peeled and finely sliced
65 g Unsalted butter
1 Litre Chicken stock
Ground white pepper
- Heat a thick-bottomed saucepan to a medium heat and add the butter.
- When the butter starts to foam add the sliced shallots and sweat for 2- 3 minutes, then add the sliced carrots and continue to sweat for a further 4 –5 minutes without any colour.
- Add the chicken stock and bring to the boil.
- Simmer gently for 15 – 20 minutes until the carrots are fully cooked.
- Drain the carrots into a colander and keep the cooking liquor.
- Liquidise the carrots with a little of the cooking liquor and pass through a fine sieve.
- Season the creamed carrots with salt and ground white pepper to taste.
Serve the pork cheeks in a shallow serving bowl with creamed carrots and pan fried baby onion halves.